If you’re searching for a moist, tender cake that’s as easy to make as it is to love, look no further than this Easy Yogurt Cake. With its golden crumb and subtle tang, this one-bowl wonder brings French-inspired charm right to your kitchen—no complicated techniques required. Whether you’re a baking enthusiast or simply craving a comforting homemade dessert, Easy Yogurt Cake delivers fuss-free delight and crowd-pleasing flavor, making it a standout recipe you’ll return to again and again.
Ingredients You’ll Need
The beauty of Easy Yogurt Cake lies in its simplicity—a handful of everyday ingredients create a cake that’s far greater than the sum of its parts. Each component adds something special, from irresistible tenderness to a hint of citrus, ensuring that every bite sings with flavor and soft texture.
- Plain whole milk yogurt: Adds rich moisture and gentle tang, creating that signature soft crumb.
- Granulated sugar: Provides the perfect amount of sweetness to enhance the other flavors.
- Vegetable oil: Keeps the cake extra tender and makes mixing a breeze since it blends so smoothly.
- Large eggs: Bring structure and airy lift, so your cake bakes up beautifully.
- All-purpose flour: The foundation that gives the cake its shape without weighing it down.
- Baking powder: Essential for a great rise and light, fluffy texture.
- Baking soda: Adds extra leavening and enhances the cake’s delicate crumb.
- Salt: Just a pinch to balance flavors and make everything pop.
- Vanilla extract: Brings warmth and a classic bakery aroma that fills your kitchen.
- Lemon zest (optional): For a whisper of citrusy brightness—feel free to swap in orange zest if that’s your style!
How to Make Easy Yogurt Cake
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F. Take a 9-inch round cake pan and either lightly grease it with oil or butter, or line the bottom with parchment paper for the easiest release. This quick prep ensures your Easy Yogurt Cake slips out perfectly and keeps its lovely shape.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the yogurt, granulated sugar, and vegetable oil until everything is creamy and well-blended. This trio is the key to that signature moist, melt-in-your-mouth texture. Now, add the eggs one at a time, giving a good whisk after each to incorporate them fully. Stir in the vanilla extract and lemon zest if you’re craving a zesty twist.
Step 3: Combine Dry Ingredients
Grab a separate bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. Blending these dry ingredients first helps the leaveners (baking powder and soda) distribute evenly, ensuring your Easy Yogurt Cake rises just right.
Step 4: Bring It All Together
Add the dry mixture to the bowl of wet ingredients. Gently stir with a spatula or wooden spoon until just combined—don’t overmix! This light touch is your secret weapon for a soft, tender crumb that isn’t tough or dense.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan, using a spatula to smooth the top for even baking. Slide it into the oven for 35 to 40 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
How to Serve Easy Yogurt Cake
Garnishes
Sprinkle your Easy Yogurt Cake with a dusting of powdered sugar for that classic bakery look, or scatter a few fresh berries on top for an instant pop of color. A drizzle of simple lemon or vanilla glaze can add a touch of elegance and extra sweetness—perfect when you’re feeling a little fancy.
Side Dishes
Pair a slice of this cake with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of thick Greek yogurt adorned with honey. For brunch, consider serving alongside a fruit compote or lightly sweetened berry salad to balance the gentle flavors of the cake.
Creative Ways to Present
For special occasions, layer two rounds of Easy Yogurt Cake with whipped cream and fresh fruit to create a rustic yet stunning naked cake. Or cut the cake into squares, stack with lemon curd and berries, and serve as bite-sized trifles in pretty glasses—an effortless showstopper for guests.
Make Ahead and Storage
Storing Leftovers
Let the cake cool completely before storing. Wrap slices tightly in plastic wrap or keep the whole cake in an airtight container at room temperature for up to two days. In warmer climates, consider refrigerating for extra freshness—just bring to room temp before serving for the best texture.
Freezing
The Easy Yogurt Cake freezes beautifully. Slice and wrap individually for grab-and-go treats, or wrap the entire cooled cake in a double layer of plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight in the fridge or for a few hours at room temperature.
Reheating
To revive that just-baked feel, pop a slice in the microwave for 10–15 seconds or gently warm in a low oven. If serving from the freezer, let the cake thaw completely, then warm as desired—a little heat brings back its irresistible softness.
FAQs
Can I use Greek yogurt instead of plain yogurt?
Absolutely! Greek yogurt works well and creates a slightly denser texture. If the batter seems especially thick, add a tablespoon of milk to loosen it up.
Can this Easy Yogurt Cake be made gluten free?
Yes, you can substitute your favorite 1:1 gluten free flour blend for the all-purpose flour. The result is still moist and tasty, though the texture may be a bit more delicate.
What’s the best way to zest the lemon?
A microplane grater is ideal for zesting lemons. Be sure to zest only the yellow part—avoid the bitter white pith for the best flavor.
How do I prevent the cake from sticking to the pan?
Grease your cake pan well, or line it with parchment paper. This simple step ensures the Easy Yogurt Cake releases easily and maintains its lovely round shape.
Can I add fruit or chocolate chips to the batter?
Definitely! Fold up to 1 cup of fresh berries or chocolate chips into the batter just before baking for a fun, fruity, or chocolatey twist.
Final Thoughts
If you’re in the mood for something homey, reliable, and just downright delicious, give this Easy Yogurt Cake a try. It’s the kind of recipe that quickly becomes a beloved staple—simple to make yet impressive every time. Happy baking!
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Easy Yogurt Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Yogurt Cake is a simple and delicious dessert that comes together quickly with just a few basic ingredients. Moist and tender, this one-bowl cake is perfect for any occasion.
Ingredients
For the Cake:
- 1 cup plain whole milk yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- zest of 1 lemon (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the yogurt, sugar, and oil until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and lemon zest if using.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake is delicious plain or topped with powdered sugar, berries, or a glaze.
- Greek yogurt can be used for a denser texture.
- For a citrusy variation, try orange zest instead of lemon.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
